Yesterday Chef Nancy and I taught a class on how to clean out your kitchen and make it a healthy place to cook for you and your family. It was a great class! Here are some of the take home tips we shared with our clients.
•Look in the pantry for the dates on items. Ditch everything that is past its date and arrange similar things together with the soonest “use by” date in the front.
•Smell dried herbs and spices and dump the ones that do not smell like anything.
•Run the dishwasher empty. Try adding vinegar or baking soda to the empty dishwasher before running it.
•Clean out kitchen cabinets. Throw out any Rubbermaid containers / plastic containers that do not have a matching top.
•Look in the freezer and throw out anything that is old or not labeled.
•Clean sink and put lemon slices down garbage disposal for a fresh smell. Put ice cubes down the disposal to sharpen blades.
•Wipe down small appliances (blenders for your healthy smoothies!), toasters.
•Put a bowl of fresh fruit on the table…when you see the healthy snack you are more inclined to reach for it.

Now restock the kitchen—-the healthy way!
* Olive Oil * Vinegars * Nuts *Canned fish *Frozen vegetables *Whole Wheat Pasta *Quinoa *Oats *Herbs/Spices *Frozen Fruit *Frozen home-made stock *Dried beans *Honey/agave nectar

Here is a great salad from Chef Nancy to try once your kitchen is clean and ready to go!

Roasted Beet and Blue Cheese Salad
with Toasted Walnut Dressing

4 to 6 Beets, (about 2 LBs)
2 TB Olive Oil
2 TB Water
1 Small Yellow Onion, thinly sliced
3 TB Red Wine Vinegar
6 Cups Baby Lettuces, Watercress or
Baby Romaine
¼ Cup Toasted Walnut Oil
5 TB Orange Juice
1 TB Dijon Mustard
1 TB Chopped Basil
1 TB Chopped Parsley
1 TB Chopped Chives
Sea Salt and Black Pepper
1 Cup Crumbled Blue Cheese

Step One: Preheat the oven to 375F
Scrub the beets and trim the tops. Do
not peel them. Place on a sheet of
foil and toss with the olive oil, water
and sprinkle with salt and pepper.
Fold the foil around the beets and
place on a sheet pan. Roast for an
hour or until tender. While they are
roasting, place the onions In a bowl
of ice water and set aside.

Step Two: Remove the beets from the
oven, and when cool enough to
handle, peel and cut them into
large, bite-sized pieces. Place in a
bowl and while still warm, sprinkle
with the red wine vinegar. Set aside
to cool completely.

Step Three: While the beets are cooling,
make the dressing by whisking
together the walnut oil, orange juice,
mustard and herbs in a bowl. Season
to taste with salt and pepper.

Step Four: Drain the onions and pat
dry. When ready to serve the salad,
toss the beets with 2 TB of the dressing.
Divide between 4 plates. Top with
the cheese, the lettuces and finally the
onion. Drizzle the dressing over all.